1 cup flour
1 1/2 tsp baking powder
3 tbsp powdered sugar
1/4 tsp salt
1/3 cup milk
1 each egg, well beaten
2 each med apple, sour, thinly slic
Directions
Sift the dry ingredients into a bowl. Beat the egg and add the milk
and stir into the dry ingredients. Mix well. Add the sliced apples.
Drop batter by spoonfuls into hot fat and fry. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Servings: 1 servings
Apple Fritters (Ob'l Puffers) Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
We can trace the history of `recipes` way back into ancient history, at least as far back as the early Egyptians, and possibly even further than that. Having said that, in the main part, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times used many different herbs and spices, including some that we all recognise for example bay, mint and dill. As our culinary historical trip moves to more modern times there are two interesting books published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is popular today, but rather descriptions of the types of food prepared by the cooks of the rich and wealthy people of the time. In the 15th century, the Crusaders brought back many foods and spices from middle-east cuisine, such as coriander, basil and rosemary. These new herbs and spices created an explosion in recipe manuscripts, many of which still exist in academic collections. Over the next few centuries, the powerful families of Europe competed with each other to serve the most extravagent banquests, and because of this cooks and their recipes were at a premium. Nevertheless, it was during the 19th century that haute cuisine and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down recipes common in their social group. By the arrival of the twentieth century, recipe publications were in high demand, as a result of higher levels of literacy, people having more free time and having more disposable income. |
We hope you enjoy this Apple Fritters (Ob'l Puffers) recipe.
